➡ Get the Hop Water Recipe at MoreBeer! 🍻 www.morebeer.com/articles/Hop_Water ➡ Full Video and Interview with Lagunitas 🔥 th-cam.com/video/JBh5yhDNdc0/w-d-xo.html
Really enjoyed this kind of episode. Highlighted some of the Morebeer gear but added in something extra. Haven't actually tried a hopwater myself, but imagine this is a nice lower calorie way to get that beer "fix"
I’ve only had Sierra Nevadas and Lagunitas hop water but I do like the Hoppy Refresher better. Maybe I missed it in Vito’s chat with the guys from Lagunitas but what does it mean on the can by “natural flavors”?
Came here to ask this same question. I get a bit of a "diet lime soda" vibe from Hoppy Refresher. I would not be surprised if the "natural flavors" included some type of "natural" sweetener which can be hidden behind the "natural flavors" label. The Sierra Nevada one seems like straight up hop water like what I have made at home.
Cool vid and fun to watch (as usual 🙂 ). Drinking my first attempt at hop water that most closely aligns with Vito's original recipe. Didn't drop the pH, but will try that next (just didn't have the acids when I did the first batch). Tried half Lemon Drop and half Mandarina Bavaria hops and turned out pretty good. Looking forward to using some of your tips to make the next batch even better! Thanks as usual, cheers!
Awesome vid! I tried the yeast technique but didnt see much of change but I also didnt use as much yeast. Will have to try it again, sounds like it did make a difference!
We used California ale yeast! If you can't find that where you live, you should try with what you can get your hands on! We know altering the yeast will greatly alter the flavor, but don't whether it will be a good or a bad change!
I'm curious what pre-ferm acidifying versus post-ferm acidifying would change. That target pH seems real low for most yeast. Also something fun and easy I've done if I have an open tap is make some Cold Brew Coffee. Just don't put it on CO2. Speaking from experience.
I know its been a few months since this came out... Was wondering if doing any kind of filtering when racking the hopwater into a keg would change any of the taste? Just thinking of dropping any kind of matter that has not dropped out after chilling...
When I visited Lagunitas Mark originally said at least 48 hours or so. We did that on the split batch and picked up slight traces of Diacetyl. I've been letting them sit for 4-6 days minimum now. Cheers
@@vitodelucchi7347 awesome! I let mine go for 5 days, just to be safe. Turned out a little more bitter than expected, but after being cold in the keg for 2 weeks it is great. Appreciate your recipe!!
@@brianeasley3515 Great to hear! I'm actually going to make another batch myself this weekend in preparation for a party coming up. Always nice to have N/A beverage on tap! Cheers and have a great weekend!
Thanks for this idea! I never thought of a calling hops drink. I make hops 'tea' at night. In the past I tried making same from pellets sold at brewing supply stores. Disgusting! herbal supply stores that sell the 'cones' dry don't tell you what the cultivar is. Are there any supply houses that sell the whole dried cones to hops enthusiasts?
@@MoreBeer_ I've just finished brewing this recipe with the addition of flaked oats. I used 500g of flaked oats with your recipe. I'll post an update of how it turns out :)
I made mine a bit differently. I added a bit of green tea and a pinch of sucralose but didn't bother with the biotransformation. I also used Comet hops. I also liked adding lemon lime, and orange zest to mine, but those also go with the green tea, too.
I was initially dismissive of hop water, since I'm not a real "hop head." However, after watching this vid, I decided to try Lagunitas Hoppy Refresher. I gotta say, I was surprised by the flavor. The aroma said hops, but the flavor was all fruit. It confused my brain. Here's the real kicker though. My girlfriend strongly dislikes anything with a noticeable hop flavor, yet she loved the Hoppy Refresher. In your previous video with the Lagunitas crew, I commented that I didn't think I'd be making hop water anytime soon. I take back what I said. I think you guys are all onto something and am looking forward to making my own hop water.
Hi! I'm trying to emulate Lagunitas Hoppy Refresher at home. I don't have any beer making equipment. What I have been doing is simply steeping hops in filtered water for a day or two--or sometimes longer---in my refrigerator in glass jars, then straining and carbonating with a home carbonation gizmo (it's called Drink Mate and is similar to a Soda Stream in that it uses a CO2 canister but is different in that you can carbonate any liquid in it, not just water.) I have been enjoying the results, but I recently opened a bottle of Hoppy Refresher and realized I'm kidding myself. The real thing is so much more interesting. It smells of grapefruit and passionfruit and is delicate and, I don't know, kind of has a more open, wide, blooming quality than my heretofore attempts. My question: How can I get close to the Lagunitas version using only normal kitchen equipment? I have a very well-sequipped kitchen, but no brewing equipment. So I don't know what is meant by whirlpool or pitching. Can I fake it with stuff I have? I do have a sous vide circulator, in case I need to keep the mixture warm for an extended period of time.
Oh, forgot to add, I am using dried hop flowers rather than pellets. Any advice on the difference between the two? I'm perfectly open to using pellets instead, but I already have the flowers.
I've tried hop oils. I steeped hops at so many different temps. I've never been happy with my hop water, so I've been waiting for this video for awhile now. Would love slightly more detail on hop dipping. You steep and then add them to the fermenter?
Once water temperature reaches 170 pull 16oz into small kettle and add 2 oz of hops, mix together, then cover with tin foil and set aside. Once you transfer your hop water into the fermenter, and right before pitching your yeast that's when you add in your slurry. Lagunitas told us they've started a hop dip for 1-2 hours before knocking out, we did about 15-30 minutes before transferring.
With the yeast addition, did you do much for temp control? I wouldn't assume off flavors and esters due to no fermentation, but just curious if there is any experience here.
We did not use any temp control, the amount of sugar provided by the hops is nominal; so you never really get much heat being generated by an active fermentation.
That makes sense, thanks! Have you experimented with thiolized yeast to see if there was any contribution there? I assume there won't be many hop thiols to hit sensory levels, but some phantasm powder could be an interesting add.
@@cdctx07 I have not used thiolized yeast yet when making hop water, but agree that could be something to try especially paired with phantasm. I might try that on my next batch, if you do; let us know how it turns out. Cheers
Did you guys have issues with oxidation? I made this twice and it's good. The first time I purged my closed fermenter really good. The 2nd time, I let it sit for 5 days to clean up any diacetyl, but the water is brown (forgot to purge o2!). I think next time I'm going to purge my fermenter before going in as well, then purge the headspace after it's in. Maybe add some potassium metabisulfite and ascorbic acid as well? Could one use Aromazyme instead of yeast for biotransformation?
Watching this right now. What exactly is hop water and what is the draw or advantage of drinking it? Non- alcoholic? Whats the point then ? Ive been home brewing for 9+ yrs. Im looking for a hop tea or hop extract type of procedure to improve my beer brewing results. I thought this was it, apparently not.
It's driving off most of the myrcene in the hops, some of the harsher grassy notes, in favor of the more delicate volatiles, and at the lower temperature, minimizing additional bitterness. Great articles here: beerandbrewing.com/gearhead-hop-it-like-its-hot/ bsgcraftbrewing.com/dip-hopping-demystified/
@@MoreBeer_ thanks good read, enjoyed the whole thing. But I’m still left with the same question… What about putting the wirlpool temperature wort (or water) with hops into the fermentation vessel drives off Myrcene?
@@marklpaulick hey Mark, With a whirlpool addition you add the hops in the kettle or dedicated whirlpool vessel, steep, then transfer off the hops. In a 'dip hop' technique, you put the hops in the fermenter and steep using wort or water, drive off the volatiles, but the the hops are in contact with the beer for the remainder of the ferment. Hope that helps clear up the difference!
@@moltiinthanks - so the difference is a whirpool hop the hop material stays out of the fermenter and in a sip hop the hop material goes into the fermenter. I guess it’s right in between a WP and an early/day 1 dry hop addition - or rather it has elements of both. So the follow up comparison is is there any difference between a WP and early DH versus a dip hop beer of similar qualities. I’m guessing minimal difference.
@@marklpaulick by hop dipping above I think 70c you drive of lighter hop volatiles like myrcene that can lead to grassy flavours from long dry hops, while.still having all the other material in contact throughout the ferment, benefitting from biotransformation. If you leave all that material in the kettle you only have 20-60mins contact time and you might miss out on some cool extraction.
I have made like 6 different batches and my favorite and easiest method is heat up the water to 180 and then dip hop in the keg and allow it cool down over night. I have tried adding brewing salts and it always gave a metallic off flavor. But I will have to try added yeast to the next batch to see how it turns out. Lastly I have had the best success with aromatic hops as bittering hops always seemed to add too much astringency in the end.
@@marklpaulick Well i put it into a keg but yes 180 f water with 1 oz per gallon of hops (typically citra) and allow it to cool over night and if possible cold crash after 48 hours and pressure transfer into a serving keg.
LOL Im laughing so hard right now. The last hop water I made was amazing but wasn't like the lagunitas version. Ive been thinking about playing with adding yeast but wasn't thinking it would do anything since there wasn't any sugars present.
@MoreBeer! I added gelatin to mine and let sit for 2 days once I pulled it off the hop sludge. Definitely going to make a batch this weekend and do everything the same as before but add yeast. Then I can see the difference. Thanks for the video and info.
Great information. A couple of questions what would you change when using cone hops? How did you deal with all that hop sludge when kegging from the fermenter - all I could think was a potentially blocked dip tube!
We used a floating dip tube for the transfer leaving all the hops behind in the fermzilla. Great question on cone hops, sounds like we have some experimenting in the future.
Thanks guys- you are great!!! I was looking for a great hop water recipe and now I have it! For kegging and serving, I will also use the tips you gave for making/serving carbonated water!
followed the recipe and steps shared by morebeer to a T... came out sourish and not as refreshing as I had hoped. Wondering where to look next to get it closer to the intended final product!
We did not notice any vigorous activity or krausen, but we would still recommend the airlock if you pitch yeast! Haven't tested anything longer than the 48 hours. 🍻
➡ Get the Hop Water Recipe at MoreBeer! 🍻
www.morebeer.com/articles/Hop_Water
➡ Full Video and Interview with Lagunitas 🔥
th-cam.com/video/JBh5yhDNdc0/w-d-xo.html
This is the most excited I've been about a non alchaholic drink in a long time! Great video!
Cheers, Jared! 🍻
Just used the Pure Pitch 566 Saison II yeast and made an amazing Super Saison. Good stuff, excited to try out some of the other varieties.
Made this with Nectaron and it was freaking amazing! Also pitched yeast for the bio transformation. Thanks for the recipe!
Amazing, we love Nectaron and we love hearing about your success 🙌
Really enjoyed this kind of episode. Highlighted some of the Morebeer gear but added in something extra. Haven't actually tried a hopwater myself, but imagine this is a nice lower calorie way to get that beer "fix"
Thanks Paul! We think you’ll enjoy hop water, it’s been a fun thing for us to dive into over the last month 🍻
Calories are irrelevant, it’s the carbs you should watch out for.
I've been holding off on commenting on this for a reason (stay tuned... 7/17/23), but this is such a great video!
👀
Can't wait! Cheers, Marshall!
I’ve only had Sierra Nevadas and Lagunitas hop water but I do like the Hoppy Refresher better. Maybe I missed it in Vito’s chat with the guys from Lagunitas but what does it mean on the can by “natural flavors”?
Came here to ask this same question. I get a bit of a "diet lime soda" vibe from Hoppy Refresher. I would not be surprised if the "natural flavors" included some type of "natural" sweetener which can be hidden behind the "natural flavors" label. The Sierra Nevada one seems like straight up hop water like what I have made at home.
Cool vid and fun to watch (as usual 🙂 ). Drinking my first attempt at hop water that most closely aligns with Vito's original recipe. Didn't drop the pH, but will try that next (just didn't have the acids when I did the first batch). Tried half Lemon Drop and half Mandarina Bavaria hops and turned out pretty good. Looking forward to using some of your tips to make the next batch even better! Thanks as usual, cheers!
Awesome vid! I tried the yeast technique but didnt see much of change but I also didnt use as much yeast. Will have to try it again, sounds like it did make a difference!
What yeast did you use? Is it possible to get hold of in Scandinavia or something that could replace it?
We used California ale yeast! If you can't find that where you live, you should try with what you can get your hands on! We know altering the yeast will greatly alter the flavor, but don't whether it will be a good or a bad change!
Thank you!!! Love this content.
Cheers! 🍻
Is it important to mind cold side oxidation like an ipa and do a closed transfer if you use yeast?
I'm curious what pre-ferm acidifying versus post-ferm acidifying would change. That target pH seems real low for most yeast.
Also something fun and easy I've done if I have an open tap is make some Cold Brew Coffee. Just don't put it on CO2. Speaking from experience.
Would it be worth doing a starter for the yeast? Would that increase the amount of enzymes available?
Would be a great thing to test!
I know its been a few months since this came out... Was wondering if doing any kind of filtering when racking the hopwater into a keg would change any of the taste? Just thinking of dropping any kind of matter that has not dropped out after chilling...
How long do you all leave it in the fermenter? The article says several days, but is 2 days enough??
When I visited Lagunitas Mark originally said at least 48 hours or so. We did that on the split batch and picked up slight traces of Diacetyl. I've been letting them sit for 4-6 days minimum now. Cheers
@@vitodelucchi7347 awesome! I let mine go for 5 days, just to be safe. Turned out a little more bitter than expected, but after being cold in the keg for 2 weeks it is great. Appreciate your recipe!!
@@brianeasley3515 Great to hear! I'm actually going to make another batch myself this weekend in preparation for a party coming up. Always nice to have N/A beverage on tap! Cheers and have a great weekend!
Thanks for this idea! I never thought of a calling hops drink. I make hops 'tea' at night. In the past I tried making same from pellets sold at brewing supply stores. Disgusting! herbal supply stores that sell the 'cones' dry don't tell you what the cultivar is. Are there any supply houses that sell the whole dried cones to hops enthusiasts?
Would mashing flaked oats prior to boil give hop water a creamier mouth feel? And would it produce alcohol?
Lagunitas alluded to “New England Style” hop water…you might be on to something! We haven’t tried it, but it sounds super interesting
@@MoreBeer_ I've just finished brewing this recipe with the addition of flaked oats. I used 500g of flaked oats with your recipe. I'll post an update of how it turns out :)
@@grumpysandwich so how'd it turn out?
I made mine a bit differently. I added a bit of green tea and a pinch of sucralose but didn't bother with the biotransformation. I also used Comet hops. I also liked adding lemon lime, and orange zest to mine, but those also go with the green tea, too.
Wow the green tea sounds delicious! Thanks for sharing the tips 🙌
Does the biotransformation process cause any alcohol to be produced while it's sitting in the fermenter?
I was initially dismissive of hop water, since I'm not a real "hop head." However, after watching this vid, I decided to try Lagunitas Hoppy Refresher. I gotta say, I was surprised by the flavor. The aroma said hops, but the flavor was all fruit. It confused my brain. Here's the real kicker though. My girlfriend strongly dislikes anything with a noticeable hop flavor, yet she loved the Hoppy Refresher. In your previous video with the Lagunitas crew, I commented that I didn't think I'd be making hop water anytime soon. I take back what I said. I think you guys are all onto something and am looking forward to making my own hop water.
That's awesome to hear! You hit on a lot of the reasons it seems like hop water has a real place in the market 🍻
Thank you for sharing this video. Made 10 gallons love it!
Awesome 🙌
Great video.
What kind of yeast was used in the recipe?
So, there is no sugar or malt at all? Hard to imagine what the yeast could do in that case, but there is a lot we don’t understand.
Yuk!
Hi! I'm trying to emulate Lagunitas Hoppy Refresher at home. I don't have any beer making equipment. What I have been doing is simply steeping hops in filtered water for a day or two--or sometimes longer---in my refrigerator in glass jars, then straining and carbonating with a home carbonation gizmo (it's called Drink Mate and is similar to a Soda Stream in that it uses a CO2 canister but is different in that you can carbonate any liquid in it, not just water.) I have been enjoying the results, but I recently opened a bottle of Hoppy Refresher and realized I'm kidding myself. The real thing is so much more interesting. It smells of grapefruit and passionfruit and is delicate and, I don't know, kind of has a more open, wide, blooming quality than my heretofore attempts. My question: How can I get close to the Lagunitas version using only normal kitchen equipment? I have a very well-sequipped kitchen, but no brewing equipment. So I don't know what is meant by whirlpool or pitching. Can I fake it with stuff I have? I do have a sous vide circulator, in case I need to keep the mixture warm for an extended period of time.
Oh, forgot to add, I am using dried hop flowers rather than pellets. Any advice on the difference between the two? I'm perfectly open to using pellets instead, but I already have the flowers.
I'm not a hoppy guy myself, but I may try this.
I've tried hop oils. I steeped hops at so many different temps. I've never been happy with my hop water, so I've been waiting for this video for awhile now. Would love slightly more detail on hop dipping. You steep and then add them to the fermenter?
Once water temperature reaches 170 pull 16oz into small kettle and add 2 oz of hops, mix together, then cover with tin foil and set aside.
Once you transfer your hop water into the fermenter, and right before pitching your yeast that's when you add in your slurry. Lagunitas told us they've started a hop dip for 1-2 hours before knocking out, we did about 15-30 minutes before transferring.
Sounds like a really cool project!
With the yeast addition, did you do much for temp control? I wouldn't assume off flavors and esters due to no fermentation, but just curious if there is any experience here.
We did not use any temp control, the amount of sugar provided by the hops is nominal; so you never really get much heat being generated by an active fermentation.
That makes sense, thanks! Have you experimented with thiolized yeast to see if there was any contribution there? I assume there won't be many hop thiols to hit sensory levels, but some phantasm powder could be an interesting add.
@@cdctx07 I have not used thiolized yeast yet when making hop water, but agree that could be something to try especially paired with phantasm. I might try that on my next batch, if you do; let us know how it turns out. Cheers
Is it possible to make something like this in a concentrated form and just mix it in with sparkling water in a glass?
That sounds awesome. Sounds more like a syrup, and like a worthwhile experiment 🤔
I need to make this for sure!
Did you guys have issues with oxidation? I made this twice and it's good. The first time I purged my closed fermenter really good. The 2nd time, I let it sit for 5 days to clean up any diacetyl, but the water is brown (forgot to purge o2!). I think next time I'm going to purge my fermenter before going in as well, then purge the headspace after it's in. Maybe add some potassium metabisulfite and ascorbic acid as well? Could one use Aromazyme instead of yeast for biotransformation?
Interesting
This is being made today. I'm on my way to the homebrew store right now for hops.
Amazing 🍻🤘
Does the type of yeast matter? If I have something other than Cali is that okay
It will likely change the flavor than what we experienced, but we haven't tested it! Try it out, and let us know what you think! 🍻
What temp did you let it sit for 48 hrs? I may have missed that
We kept it at room temperature without any temp control!
Watching this right now. What exactly is hop water and what is the draw or advantage of drinking it? Non- alcoholic? Whats the point then ? Ive been home brewing for 9+ yrs.
Im looking for a hop tea or hop extract type of procedure to improve my beer brewing results. I thought this was it, apparently not.
How is hop dipping doing anything different than whirpool hops?
It's driving off most of the myrcene in the hops, some of the harsher grassy notes, in favor of the more delicate volatiles, and at the lower temperature, minimizing additional bitterness.
Great articles here:
beerandbrewing.com/gearhead-hop-it-like-its-hot/
bsgcraftbrewing.com/dip-hopping-demystified/
@@MoreBeer_ thanks good read, enjoyed the whole thing. But I’m still left with the same question… What about putting the wirlpool temperature wort (or water) with hops into the fermentation vessel drives off Myrcene?
@@marklpaulick hey Mark,
With a whirlpool addition you add the hops in the kettle or dedicated whirlpool vessel, steep, then transfer off the hops.
In a 'dip hop' technique, you put the hops in the fermenter and steep using wort or water, drive off the volatiles, but the the hops are in contact with the beer for the remainder of the ferment.
Hope that helps clear up the difference!
@@moltiinthanks - so the difference is a whirpool hop the hop material stays out of the fermenter and in a sip hop the hop material goes into the fermenter. I guess it’s right in between a WP and an early/day 1 dry hop addition - or rather it has elements of both. So the follow up comparison is is there any difference between a WP and early DH versus a dip hop beer of similar qualities. I’m guessing minimal difference.
@@marklpaulick by hop dipping above I think 70c you drive of lighter hop volatiles like myrcene that can lead to grassy flavours from long dry hops, while.still having all the other material in contact throughout the ferment, benefitting from biotransformation.
If you leave all that material in the kettle you only have 20-60mins contact time and you might miss out on some cool extraction.
I think I prefer NA IPAs like Just the Haze more, but this is still nice to drink!
Will this also work when bottling instead of kegging?
I am about to bottle my first ever home brew but this is something I am going to have to try
How did you filter the hops?
in it to win it
I have made like 6 different batches and my favorite and easiest method is heat up the water to 180 and then dip hop in the keg and allow it cool down over night. I have tried adding brewing salts and it always gave a metallic off flavor. But I will have to try added yeast to the next batch to see how it turns out. Lastly I have had the best success with aromatic hops as bittering hops always seemed to add too much astringency in the end.
Awesome feedback! 🍻
So you put 180F water and a few oz of hops into the fermenter and let the whole thing chill over night?
@@marklpaulick Well i put it into a keg but yes 180 f water with 1 oz per gallon of hops (typically citra) and allow it to cool over night and if possible cold crash after 48 hours and pressure transfer into a serving keg.
I'm in
LOL Im laughing so hard right now. The last hop water I made was amazing but wasn't like the lagunitas version. Ive been thinking about playing with adding yeast but wasn't thinking it would do anything since there wasn't any sugars present.
We couldn't believe it as we smelled it and then tasted it!
@MoreBeer! I added gelatin to mine and let sit for 2 days once I pulled it off the hop sludge. Definitely going to make a batch this weekend and do everything the same as before but add yeast. Then I can see the difference. Thanks for the video and info.
Great information. A couple of questions what would you change when using cone hops? How did you deal with all that hop sludge when kegging from the fermenter - all I could think was a potentially blocked dip tube!
We used a floating dip tube for the transfer leaving all the hops behind in the fermzilla. Great question on cone hops, sounds like we have some experimenting in the future.
Will the type of yeast make a difference?
We expect it absolutely will! We went with the tried and true Cali strain for batch one and we're excited to try different yeast 🍻
Thanks guys- you are great!!! I was looking for a great hop water recipe and now I have it! For kegging and serving, I will also use the tips you gave for making/serving carbonated water!
Awesome! Cheers 🍻
Any tips and tricks on fermentation temperature with this one?
followed the recipe and steps shared by morebeer to a T... came out sourish and not as refreshing as I had hoped. Wondering where to look next to get it closer to the intended final product!
For the Bio-Transformation method with pitching yeast, is there much in the way of “vigorous activity” that you’d need an airlock?
We did not notice any vigorous activity or krausen, but we would still recommend the airlock if you pitch yeast! Haven't tested anything longer than the 48 hours. 🍻
If you don’t force carbonate and instead bottle condition with sugar, would the BT method result in a slightly alcoholic hop water?